The raspberry and chocolate marry perfectly together in these raspberry chocolate chip muffins. It’s like a match made in heaven.
You guys. It has been almost 2 months since I posted my applesauce oatmeal muffins as muffin #6! I feel so behind! Besides the fact that we’ve been working on our clean eating, life just happens, ya know? I did actually try a few recipes over the last few months, but I just didn’t love them and instead of taking the time to revamp them, I just tossed them.
But not this recipe. I’m back today with a yummy summer muffin that is sure to make your mouth water! With raspberries in season right now, these raspberry chocolate chip muffins are easy to find at the store and farmer’s markets. I always try to use in season ingredients in my cooking as much as possible. Fresh is always better than frozen, or even previously frozen.
And I learned the trick to tall muffins! It’s the high temp initial baking period! You bake at a higher temperature for the first 5 minutes to get the muffins to rise, then reduce the heat for the remainder of the cooking time. Makes the perfect, bakery-style muffins!
- 3 cups flour
- 4 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 eggs, room temperature
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 1 cup regular almond milk (or you can sub buttermilk or 2% milk)
- 1 teaspoon pure vanilla
- 1/2 cup chocolate chips (semi-sweet or dark chocolate)
- 1 1/4 cup fresh raspberries
- Preheat oven to 425F and line muffin tins with cupcake liners, or spray with cooking spray.
- In a large bowl, combine flour, baking powder, cinnamon and salt. Stir until ingredients are mixed together.
- In a medium bowl, beat eggs and both sugars until mixed together. Add in oil, milk and vanilla, and mix until thoroughly combined.
- Add the wet ingredients to the dry ingredients and mix, just until all the dry ingredients are coated. Batter will be thick slightly lumpy.
- Fold in the chocolate chips, then very gently fold in the raspberries. You want to try not to break them so they don't bleed into the batter.
- Fill each muffin cup to the top.
- *Optional: Sprinkle tops with coarse sugar prior to baking.
- Bake at 425F for 5 minutes, then reduce heat to 375F and bake 12-16 minutes, until toothpick comes out clean.
- Let cool in pan 5 minutes, then remove to wire rack to cool completely.
- If you don't have fresh raspberries, frozen can be used. Do not thaw prior to use.
- Muffins taste best fresh out of the oven or same day, but can be stored in an air-tight container for up to 5 days.